As you know my parents were recently in town, and one morning while I was studying they took a trip to Jean Talon market to buy some ingredients for dinner. I suggested that they purchase some beets for us to roast....so they did: several pounds in fact.
Luckily I happen to really enjoy beets.
Roasting beets brings out their natural sweetness, and it's one of the easiest ways to cook them. All you need to do is:
1) Preheat your oven to 375 degrees F.
2) Clean the beets thoroughly. No need to peel!
3) Wrap them in a large foil packet to make sure that they roast evenly (if you don't have any foil don't worry...the beets roast just as well naked. If you do choose this method, make sure you turn them so that they cook evenly). Roast until tender...time required varies. The beets are ready when they pierce easily with a fork.
4) Remove from the oven and let them sit until they're cool enough to handle. Once they are cool you can peel them easily...their skins should slide right off! (If you have any trouble just pull off the peels with a small paring knife.)
I usually like to serve my roasted beets on the side seasoned with just a little bit of salt and pepper. But they're also delicious in salads...they go well with roasted nuts, creamy cheeses, fruits, and slightly bitter greens. I combined a number of those elements in this particular salad: roasted red and yellow beets, mixed greens, sliced pear, and toasted pecans.
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| Red AND yellow! Oh the variety..... |
Roasting beets brings out their natural sweetness, and it's one of the easiest ways to cook them. All you need to do is:
1) Preheat your oven to 375 degrees F.
2) Clean the beets thoroughly. No need to peel!
3) Wrap them in a large foil packet to make sure that they roast evenly (if you don't have any foil don't worry...the beets roast just as well naked. If you do choose this method, make sure you turn them so that they cook evenly). Roast until tender...time required varies. The beets are ready when they pierce easily with a fork.
4) Remove from the oven and let them sit until they're cool enough to handle. Once they are cool you can peel them easily...their skins should slide right off! (If you have any trouble just pull off the peels with a small paring knife.)
I usually like to serve my roasted beets on the side seasoned with just a little bit of salt and pepper. But they're also delicious in salads...they go well with roasted nuts, creamy cheeses, fruits, and slightly bitter greens. I combined a number of those elements in this particular salad: roasted red and yellow beets, mixed greens, sliced pear, and toasted pecans.
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| Tossed with some blue cheese dressing...delicious! |
While delicious, roasting is not your only option. If you're looking to be a little more creative, give beet gnocchi a try. It takes a bit more effort, but is a stunning dish if you're having people over for dinner. You can also eat beets raw (though you will want to slice them thinly if you do)...alternatively, try giving them a quick pickle!
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